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Grilled Shrimp Ceviche

Grilled Shrimp Ceviche: A Smoky Summer Delight to Savor

Grilled Shrimp Ceviche is a refreshing and smoky appetizer perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinating Time 2 hours
Total Time 2 hours 21 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 233
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
  • 1 medium Habanero Pepper Adjust based on spice tolerance.
  • 2 cloves Garlic Freshly minced is best.
  • 1 tablespoon Brown Sugar White sugar can be used as a substitute.
  • 1 teaspoon Smoked Paprika Sweet paprika can replace for less heat.
  • 1 teaspoon Chili Powder Cayenne can increase heat.
  • 1 teaspoon Onion Powder Fresh onions can be swapped in for crunch.
  • 1 teaspoon Mexican Oregano Regular oregano can suffice.
  • 1 teaspoon Kosher Salt Use less if using table salt.
  • 1/2 teaspoon Black Pepper Freshly ground enhances taste.
For the Ceviche
  • 1 pound Raw Jumbo Shrimp (16-20 count) Substitute with prawns or scallops if desired.
  • 2 medium Roma Tomatoes Holds up better than other varieties.
  • 1/4 cup Chopped Cilantro Substitute with parsley if necessary.
  • 1 medium Diced Red Onion White or yellow can also be used.
  • 1 medium Minced Jalapeño Adjust quantity to taste.
  • 1/4 cup Lime Juice Freshly squeezed is best.
  • 2 whole Lime Wedges For serving.

Equipment

  • Grill
  • mixing bowls
  • whisk
  • plastic wrap
  • Serving Platter

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together vegetable oil, finely chopped habanero pepper, minced garlic, brown sugar, smoked paprika, chili powder, onion powder, Mexican oregano, kosher salt, and black pepper.
  2. Place the cleaned raw jumbo shrimp in a large bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
  3. Preheat your grill to medium-high heat, approximately 400°F (200°C). Once hot, place the marinated shrimp on the grill grates. Grill for about 3 minutes on each side.
  4. In a large mixing bowl, combine diced Roma tomatoes, chopped cilantro, diced red onion, and minced jalapeño. Add the grilled shrimp, lime juice and mix gently.
  5. Transfer the Grilled Shrimp Ceviche onto a serving platter. Garnish with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 233kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Ceviche tastes best when served immediately. Store leftovers in an airtight container in the fridge for up to 3 days.

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